Over the holidays we were with our families and it was insightful to watch them eat foods which were the same everyday foods we used to eat. We brought along several of our own meals, including pre-chopped salads with homemade dressings, Kung Pao Tempeh, hummus with corn chip dippers, chocolate chia pudding and Dandy Tea.
At breakfast one morning, a relative tried some of the sugar-free raw cacao chia pudding Jen and I were enjoying and her face turned into a panicked expression. I wish I would have had my camera ready. She said, “OMG, it tastes like poison.” In a way, she is right because her regular diet consists of high sugar and processed foods and this whole food was completely foreign to her system. This is a perfect example of what I was explaining about my experience in my previous blog entry regarding the vibration frequency of foods and how it is almost impossible to move from one extreme frequency to another without transitional time in between.
“If our bodies have been fed primarily processed foods over the years it would be very difficult, if not impossible, to jump to a 100% raw, vegan, and sugar-free diet without completely shocking our bodies.” ~Jason Bro
The human mind is constantly making comparisons – it is a comparing mechanism. I remember trying out organic whole food, plant-based meals for the first time and having a very similar reaction because I expected it to taste exactly like the processed version which I had been consuming my whole life. If you go in with that expectation with regard to trying out whole foods (or anything in life for that matter) of course it will not automatically jive with you.
Does this mean you should give up and keep eating highly processed, sugar and chemical-laden foods? Absolutely not, but it does indicate that a slower transitional time is necessary and that is okay; in fact it is better than okay because slow and steady is what creates long-term success with lifestyle modifications. If you need a cheerleader to help you along the way, feel free to contact Jen about a workshop or one-on-one coaching. And remember, going gluten and dairy-free isn’t just for persons with food allergies; it’s also for those who want to introduce whole food, plant-based meals into their routines to aid with issues such as cholesterol, high blood pressure and weight.